Nasi lemak is often eaten for breakfast, but lots of people eat it for lunch and dinner too. Across Malaysia, you can find it at roadside stalls, in fancy restaurants, in school canteens, and even from sellers walking through bus stations with bundled-up portions to go.
A 'classic' nasi lemak is wrapped up like a present. The rice and toppings are tipped onto a banana leaf, which is then folded into a triangle and tied with string. You unwrap it on your lap, and the banana leaf has given the rice a fresh green smell. The whole package is small enough to fit in a pocket.
Each part of the dish has a job. The coconut rice is creamy and soft. The fried egg is rich and runny. The peanuts and tiny anchovies are crunchy and salty. The cucumber is cool and watery. And the sambal - made from chilli, garlic, dried shrimp and a little sugar - is sweet, sharp and just a bit spicy. Each bite gets all of them at once.
There are loads of variations. Nasi lemak with fried chicken is called nasi lemak ayam. Nasi lemak with a beef-curry called rendang is called nasi lemak rendang. Some families add a piece of grilled fish. Some go totally vegetarian. Every kitchen has its own recipe - and Malaysians will argue happily for hours about whose mother makes the best.